Authentic Basque Burnt Cheesecake (Ultra Creamy San Sebastián Recipe)

Authentic Basque burnt cheesecake slice with a deeply caramelized top serving on a green plate.

Authentic Basque Burnt Cheesecake (Ultra Creamy San Sebastián Recipe)

Course: Dessert

Cuisine: basque, spanish

Diet: Kosher, Low Salt

Keyword: Basque burnt cheesecake, Basque cheesecake, Basque cheesecake recipe, burnt cheesecake, burnt cheesecake recipe, classic Basque cheesecake, classic Basque cheesecake recipe

Prep Time: 15

Cook Time: 45

Resting time: 4

Total Time: 5

Servings: servings

Calories: 450kcal

Author: Timea

A rustic Spanish classic featuring a deeply caramelized, dark top and a rich, melt-in-the-mouth custard center. Made with 7 simple ingredients and zero crust.

Print Recipe

Metrics - US Customary

Equipment

1 stand mixer
1 springform cake pan
1 spatula

Ingredients

800 g cream cheese full-fat, room temperature
150 g sugar caster
5 pcs eggs free-range, room temperature
300 ml double cream heavy cream, room temperature
1 teaspoon vanilla essence
3 tablespoon flour plain wheat, or cornstarch for gluten-free
¼ teaspoon sea salt fine

Instructions

Preheat the oven: Set your oven to 210°C Fan / 230°C Conventional (425°F - 450°F) with the rack positioned in the center.
Line the tin: Lightly grease an 8-inch (20 cm) deep springform pan. Crumple two sheets of baking parchment, smooth them out, and press them into the tin overlapping each other, leaving at least a 2-inch (5 cm) collar above the rim.
Beat cream cheese & sugar: In a large bowl, beat 800 g room-temperature cream cheese and 150 g caster sugar on low-medium speed for 2–3 minutes until completely smooth and lump-free.
Add eggs: Beat in the 5 eggs one at a time on low speed, mixing just until incorporated before adding the next.
Add liquids: Pour in 300 ml double cream, 1 teaspoon vanilla essence, and ¼ teaspoon sea salt. Mix on low for 30 seconds until combined.
Sift flour: Sift 3 tablespoon plain flour over the batter. Gently fold in with a spatula or whisk on low speed until no dry pockets remain.
Bake: Pour the batter into the prepared pan and tap the tin gently on the counter to release trapped air bubbles. Bake for 45–50 minutes until the top is deeply caramelized and dark brown, while the center 3–4 inches still wobbles like set jelly.
Cool: Place on a wire rack to cool completely at room temperature for 3–4 hours. Serve at room temperature for a molten center, or chill in the fridge for 4 hours for a firmer custard slice.

Video

Notes

Room Temperature Dairy: Cold cream cheese will result in lumps that cannot be beaten out without overworking the eggs.
The Wobble: Never bake until the center is firm. Residual heat continues cooking the cheesecake while it rests.
Storage: Store refrigerated in an airtight container for up to 5 days. Bring slices to room temperature 30 minutes before serving.

Nutrition